Culinology - June 2018 - 10

BALANCI
Chefs are using global ideas
to develop local concepts that
resonate with consumers

R

egional street foods are playing a
more influential role on restaurant
menus. Such chains as The Cheesecake
Factory, and others known for featuring international dishes that honor the original recipes, are
keeping close tabs on what's "hot" at street level.
Recently, "street" tacos have quickly moved through
the market research firm Datassential's Menu Adoption
Cycle "and grew 145% [on US restaurant menus] in just the
past four years," said Mike Kostyo, the Chicago, Ill., company's
senior publications manager. He finds the word "street" on nearly 10% of
menus overall, including on 13% of casual dining menus.
Upon returning from cross country travel to industry conferences and to targeted
immersion tours, Datassential staff publishes "Dine Around," a trend magazine that highlights a
specific region or city.
"For a long time we saw a lot of focus on Asian as well as Latin American concepts, but now
we're seeing more interest in Middle Eastern cuisine with concepts like Shaya, the Israeli restaurant in New Orleans, attracting a lot of attention, and dishes like shakshuka (eggs poached
in tomato sauce, served with pita) are growing on menus," Mr. Kostyo said. "Actually, shakshuka has grown a whopping 326% in just the past few years."
Some of the fastest growing spices mentioned on menus today include several from Japan
along with seed blends "like furikake and togarashi, which add both heat and texture," according to Datassential. But it's gochujang that is earning kudos as the "fastest growing global
flavor."
It is featured in the food truck-inspired Asian Fried Chicken Sandwich at Jack in the Box.
"Korean Wings at Yard House, covered in gochujang glaze, also scored well with our consumer panel," Mr. Kostyo said.
Additional Datassential figures point to a 27% menu growth for piri piri, and a 74% menu
growth for harissa. In addition, pandan, ube and rosewater all appear on Datassential's 2018
"flavors to watch" list.

Getting off the street
When it comes to international street food, Chef Hinnerk Von Bargen has become an expert.
He joined the Culinary Institute of America faculty in 1999 and currently serves as professor
and leader of the Culinary Arts Department at its San Antonio, Texas, campus. In addition to

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Culinology | JUNE 2018



Table of Contents for the Digital Edition of Culinology - June 2018

Culinology - June 2018
TABLE of contents
PRESIDENT’S letter - on the move
EMERGING trends - Rising restaurant trends
EMERGING trends - Beyond beef jerky
Flavor Trends - Balancing authenticity & innovation
INGREDIENT trends - Fermentation driving culinary experimentation
INGREDIENT trends - Branching out with olives
MEMBER profile - The real deal
INDUSTRY news - Innovation at every corner at RCA Conference
INDUSTRY news - Recognizing industry leaders
INDUSTRY news - RCA announces new officers
INDUSTRY news - Culinology Education Foundation scholarship recipients
INDUSTRY news - upcoming events
PETITS fours - ReGrained turning trash into treasure
PETITS fours - Companies placing bets on personalized nutrition
PETITS fours - New cheese snacks feature the crunch carb-avoiders crave
PETITS fours - Chobani stretching the yogurt category
NEWS bites
Ad Index
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - Culinology - June 2018
Culinology - June 2018 - 2
Culinology - June 2018 - TABLE of contents
Culinology - June 2018 - PRESIDENT’S letter - on the move
Culinology - June 2018 - 5
Culinology - June 2018 - EMERGING trends - Rising restaurant trends
Culinology - June 2018 - 7
Culinology - June 2018 - EMERGING trends - Beyond beef jerky
Culinology - June 2018 - 9
Culinology - June 2018 - 10
Culinology - June 2018 - Flavor Trends - Balancing authenticity & innovation
Culinology - June 2018 - 12
Culinology - June 2018 - 13
Culinology - June 2018 - 14
Culinology - June 2018 - 15
Culinology - June 2018 - 16
Culinology - June 2018 - 17
Culinology - June 2018 - INGREDIENT trends - Fermentation driving culinary experimentation
Culinology - June 2018 - 19
Culinology - June 2018 - 20
Culinology - June 2018 - 21
Culinology - June 2018 - 22
Culinology - June 2018 - 23
Culinology - June 2018 - 24
Culinology - June 2018 - 25
Culinology - June 2018 - INGREDIENT trends - Branching out with olives
Culinology - June 2018 - 27
Culinology - June 2018 - MEMBER profile - The real deal
Culinology - June 2018 - 29
Culinology - June 2018 - 30
Culinology - June 2018 - 31
Culinology - June 2018 - 32
Culinology - June 2018 - 33
Culinology - June 2018 - INDUSTRY news - Innovation at every corner at RCA Conference
Culinology - June 2018 - 35
Culinology - June 2018 - 36
Culinology - June 2018 - 37
Culinology - June 2018 - INDUSTRY news - Recognizing industry leaders
Culinology - June 2018 - 39
Culinology - June 2018 - INDUSTRY news - RCA announces new officers
Culinology - June 2018 - INDUSTRY news - Culinology Education Foundation scholarship recipients
Culinology - June 2018 - INDUSTRY news - upcoming events
Culinology - June 2018 - 43
Culinology - June 2018 - PETITS fours - ReGrained turning trash into treasure
Culinology - June 2018 - PETITS fours - Companies placing bets on personalized nutrition
Culinology - June 2018 - PETITS fours - Chobani stretching the yogurt category
Culinology - June 2018 - 47
Culinology - June 2018 - NEWS bites
Culinology - June 2018 - 49
Culinology - June 2018 - Ad Index
Culinology - June 2018 - 51
Culinology - June 2018 - 52
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